“The steward recommended the latter course, as it would come so much cheaper. He said they would do him for the whole week at two pounds five. He said for breakfast there would be fish, followed by a grill. Lunch was at one, and consisted of four courses. Dinner at six—soup, fish, entree, joint, poultry, salad, sweets, cheese, and dessert. And a light meat supper at ten.”
A cook of roughly the same moment, setting down the same dish.
Any kind of cold fish may be combined with lettuce and the Mayonnaise dressing or cooked dressing. Oysters to be used for a salad should be heated to the boiling point in their own liquor; then skimmed, drained, seasoned, and thoroughly chilled before being combined with the celery or lettuce.
Sources: The passage is from Jerome K. (Jerome Klapka) Jerome, Three men in a boat, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — moss cloth, rowboat stamp.